Use it your way
You can find this recipe, and over 100 more, in Chefs at Home – delicious family recipes from the UK’s leading locked down chefs. 100% of royalties will go to Hospitality Action to help offer vital support to all who work within the hospitality industry in the UK.
EASY SWAPS:
If you don’t have fresh ginger, use 1 teaspoon of ground ginger instead.
If you don’t have fresh chilli, use dried chilli flakes.
It’s your choice on the curry paste – balti, tikka, whatever you’ve got.
No mango chutney? Try apricot jam or even orange marmalade.
GO VEGGIE:
Swap the chicken for cubes of paneer or tofu, or any chunky veg, such as sweet potato, squash or red pepper.
VEG BOOST:
Chuck in a handful of fresh or frozen spinach at the end of cooking.
FREEZER STASH:
Double up the curry sauce and freeze the extra portions for a speedy meal another day. Pour into reusable freezer bags and freeze flat to make them super-quick to defrost.